Vancouver Sun ePaper

CREAMY CHICKEN THIGHS WITH LEMON AND THYME

Serves: 4

■ 3 lb (750 g) bone-in, skin-on chicken thighs (6 to 8)

■ Olive oil

■ Kosher or coarse salt Freshly ground pepper

■ 2 tbsp (30 mL) butter

■ 1 large onion, chopped (1 1/2 cups/375 mL)

■ 2 leeks, white and green parts, chopped (1 1/2 cups/375 mL) (see note)

■ 2 garlic cloves, minced

■ 1/2 cup (125 mL) chicken stock

■ 1/2 cup (125 mL) dry white wine

■ 1/2 cup (125 mL) crème fraîche

■ 2 tbsp (30 mL) fresh lemon juice

■ 1/2 small lemon, sliced thin 8 to 10 fresh thyme sprigs

■ Cooked rice or couscous

1. Preheat the oven to 400 F (200 C).

2. Dry chicken thighs with paper towels and arrange on a sheet pan, skin side up. Rub with olive oil and sprinkle with salt and pepper. Bake in preheated oven for 30-40 minutes, until cooked and golden brown. Set aside.

3. Heat butter and 2 tbsp (30 mL) olive oil in a large (12 inches/30 cm) ovenproof pan over medium heat. Sauté onion and leeks for 5-7 minutes, until tender. Add garlic and cook for another 2 minutes.

4. Add chicken stock and wine, and simmer for 5 minutes. Whisk in the crème fraîche, lemon juice, 2 tsp (10 mL) salt and 1/2 tsp (2 mL) pepper to taste.

5. Insert chicken thighs into the sauce in the pan. Tuck lemon slices among the chicken thighs and strew thyme on top.

6. Roast, uncovered, for 15 minutes. Serve hot with rice or couscous.

Note: There may be dirt on the leeks; chop and soak them briefly in water, then dry.

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2022-12-07T08:00:00.0000000Z

2022-12-07T08:00:00.0000000Z

https://vancouversun.pressreader.com/article/281779928159533

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